Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Christmas Gift

Hi everyone,
This is my first time posting, and I don't know where to start, but basically I really would like to get some feedback on some knives that I've been looking at for my husband. He loves to cook but we've never been able to afford a suitable knife to use. I would like to start his collection, but am unsure of where to begin.
I know that he really loves japanese knives- especially the look of the damascus steel. I've been doing some searching and was recommended Global by a friend, which I realize is not damascus, but I also came across Miyabi Kaizen, Tojiro Senkou, and Kanetsune Hammered Damascus.

I know that my husband will be using the knife mainly as a multi-purpose knife to begin with, so chopping vegetables etc...

The Tojiro design appears to be gimmicky. I've been pleasantly impressed by the Miyabi lines, in general but I have to give the nod to the Kanetsune. I tested one from Japanese Chefs Knife with an octagonal handle and I found it to be a very good performer. I tend to favor 19c27 over vg10, as well.

The Tojiro design appears to be gimmicky. I've been pleasantly impressed by the Miyabi lines, in general but I have to give the nod to the Kanetsune. I tested one from Japanese Chefs Knife with an octagonal handle and I found it to be a very good performer. I tend to favor 19c27 over vg10, as well.

+1 to kanetsune. for the same reason as well. Friend of mine has both and I love the look of the miyabi's but the thought of VG irks me! While both knives will be upgrades to your current set, the Kanetsune is my preference.

I think the first thing is pick western handle or traditional japanese handle. You said general purpose so i would suggest a gyuto, next thing is size, 210 is small, 240 is about right and 270 is probably to big for first knife. Therefore a 240 mm Gyuto would be ideal. Dont want to state the obvious but you are aware that most Japanese knives are designed specifically for right or left handed people.

If you pick the western style the following Kanetsune is a great knife, it comes incredibly sharp and is very well made for $149, i have the 210 version and it is a great knife that equals others ( kikuichi ) that sell for double.

If you pick the Japanese handle I would suggest going with the knife tk59 suggests, the Inazuma is a great value knife. As a western alternative you could also look at the Gekko line from JCK, im not sure how they would compare to the Kanetsune, maybe someone else could add here.

For a first knife I would not get to caught up in the steel type, as long as you keep in a stainless finish of some type you will be fine.

+1 to kanetsune. for the same reason as well. Friend of mine has both and I love the look of the miyabi's but the thought of VG irks me! While both knives will be upgrades to your current set, the Kanetsune is my preference.